Quinoa Muffins with Peaches and Pecans

Loaded with cooked quinoa, dried peaches, chopped pecans, and a hint of spice, these muffins will fill you up and keep you going all day long.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 237 Calories

Ingredients

• 2 cups all-purpose flour
• 1 egg
• 1 teaspoon vanilla extract
• ½ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 ½ teaspoons baking powder
• 2 cups water
• ¾ cup soy milk
• 1 cup quinoa
• ½ cup toasted pecans, chopped
• ½ cup apple cider
• ½ cup dried peaches
• 6 tablespoons brown sugar substitute (such as Splenda ®)

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.

Step 2

Combine the quinoa and water in a small saucepan. Bring to a boil, reduce the heat and simmer, covered, for 10 minutes. Chop the dried peaches and place them in a saucepan with the apple cider. Bring the liquid to a boil, remove the pan from the heat, and allow the mixture to sit for 10 minutes.

Step 3

Whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix the milk, egg, and vanilla in a small bowl. Carefully add 2 cups of cooked quinoa to the flour mixture; stir in the warmed peaches and pecans and mix well. Stir in the milk mixture just until combined.

Step 4

Scoop the muffin batter into the prepared pan and bake until the tops spring back when lightly pressed and a toothpick inserted in a muffin comes out clean, about 25 minutes.